La Porte de Carthage

A rich and fragrant soup prepared with fresh fish and vegetables. The texture is smooth and comforting. Enjoyed hot, often served with croutons or bread.

A flavorful mix of various seafood in an aromatic broth. Pronounced iodized taste and rich texture. Perfect to start the meal with a marine note.

Meat broth simmered with herbs and spices. Robust and warming flavor. Ideal in cool weather.

A sheet of fine pastry (malsouka) stuffed with tuna, egg, parsley, and fried until crispy. The outside is golden and crunchy, the inside is soft. Drizzle with lemon before eating.

Shrimp version of the famous Tunisian brick. Crispy pastry encasing a flavorful seafood filling. Enjoy hot with a squeeze of lemon.

A type of baked quiche or thick frittata, rich in cheese (jben), eggs, and meat. Dense and moist texture. Eaten warm or cold, cut into squares.

Grilled vegetable salad (peppers, tomatoes, onions, garlic), chopped and seasoned with olive oil and spices. Smoky and slightly spicy flavor. Enjoyed with bread.

Fresh salad made of tomatoes, cucumbers, onions, and peppers cut into very small cubes, seasoned with dried mint. Crunchy and refreshing. A traditional light accompaniment.

Puree of boiled carrots, mashed and seasoned with garlic, caraway, harissa, and olive oil. Both sweet and spicy flavor, smooth texture. Eaten as a starter with bread.

Mix of green peppers and fried eggs, roughly chopped. Melting texture and fried vegetable taste. Simple and popular dish.

Tender octopus pieces marinated with fresh vegetables and herbs. Fresh and iodized. Firm yet tender texture.

Traditional mix of fried vegetables (peppers, tomatoes, potatoes, zucchini) and eggs, chopped and mixed. Rich and oily flavor, typical of popular Tunisian cuisine.

Plate composed of an assortment of Tunisian specialties (often salad, tuna, egg, harissa). A complete and varied meal.

Mix of fresh seasonal vegetables. Crunchy and light.

Stewed dish of scrambled eggs in a spicy tomato sauce, peppers, and garlic, garnished with merguez (spicy sausages). Rich and creamy. To be eaten with plenty of bread.

Version of Ojja (spicy tomato sauce eggs) prepared with tuna. Marine flavor that pairs well with the spicy sauce.

Ojja with a mix of seafood. The iodized taste complements the spicy tomato sauce.

Ojja prepared with shrimp. The shrimp add a sweetness that balances the spiciness of the sauce.

Whole grilled fish, white and delicate flesh. Simple and tasty.

Grilled sea bass, appreciated for its fine and firm flesh.

Thick piece of salmon, rich in flavor and melt-in-your-mouth.

Fresh tuna steak seared on a hot plate. Meaty texture reminiscent of meat.

Grilled swordfish steak, firm and dense flesh.

Grilled flatfish, very fine and delicate flesh. Subtle taste.

Fresh sardines grilled simply with coarse salt. Pronounced taste and crispy skin.

Large grilled shrimp in their shells to preserve juice and flavor.

Flaky white-fleshed grilled cod.

Large platter of assorted grilled meats to share (1kg). Ideal for tasting a bit of everything.

Very large mixed grill platter (1.5kg) for groups. Convivial and generous.

Giant festive platter of grilled meats (2kg), perfect for large gatherings.

Tender grilled lamb chops. Rich flavor of lamb meat.

Plate of grilled spicy merguez sausages.

Thin slice of grilled meat (usually turkey or chicken).

Grilled lamb liver pieces. Unique texture and pronounced flavor.

Grilled marbled beef steak. Juicy and flavorful.

Skewers of marinated and grilled meat cubes.

Individual assortment of different grilled meats.

Menu specially designed for children with a choice of main course and a drink.